CHICKEN STIR-FRY WITH THAI PEANUT SAUCE
This made-from-scratch peanut sauce is thick, rich, and spicy. Serve over rice noodles or steamed jasmine or brown rice with a sweet-and-sour cucumber salad for a refreshing side dish that complements the peanut sauce.
Provided by Jeannette
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 6
Number Of Ingredients 21
Steps:
- Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.
- Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.
- Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.
- Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
- Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
- Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.
Nutrition Facts : Calories 527.4 calories, Carbohydrate 26.4 g, Cholesterol 64.6 mg, Fat 34.8 g, Fiber 5.3 g, Protein 36.4 g, SaturatedFat 4.5 g, Sodium 307.7 mg, Sugar 14.1 g
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Satendra Singh
[email protected]This stir fry is a great make-ahead meal. It's just as good reheated the next day.
Sarmad Lak
[email protected]This stir fry is a great way to get your kids to eat their vegetables. It's also a good source of protein from the chicken.
Moon Gill
[email protected]I made this stir fry with tofu instead of chicken. It was just as good, if not better.
James Keller
[email protected]This stir fry is a great way to use up leftover vegetables. It's also a healthy and delicious meal.
Selma Haipinge
[email protected]I love how easy this stir fry is to make. It's a great weeknight meal.
Pardesi Kanxa
[email protected]This stir fry is a great make-ahead meal. It's just as good reheated the next day.
Ayyan Gujjar 730
[email protected]I added some chopped peanuts to the top of my stir fry. It gave it a nice crunchy texture.
unicorn squad
[email protected]I made this stir fry with brown rice instead of white rice. It was just as good, if not better.
Najeeb Ullah afridi
[email protected]This stir fry is a great way to get your vegetables in. It's also a good source of protein from the chicken.
slay
[email protected]I love the combination of flavors in this stir fry. The peanut sauce is sweet, savory, and a little bit spicy.
Stone Abood
[email protected]This stir fry is a great way to use up leftover chicken. It's also a healthy and delicious meal.
Nacho Bandz
[email protected]I've made this stir fry several times and it's always a crowd-pleaser. The peanut sauce is especially good.
Sk kamrul
[email protected]This is one of my favorite stir fry recipes. It's easy to make and always turns out great.
Chelsea Mills
[email protected]I made this stir fry last night and it was a hit with my family. The sauce was so flavorful and the chicken was cooked perfectly.
Carolina Ferreira
[email protected]This stir fry was delicious! The peanut sauce was the perfect complement to the chicken and vegetables.